Orange and Pistachio Polenta Muffins with Dates

cook 30 mins
Tags: Quick eats
  • 50 g (2 oz) plain flour
  • 50 g (2 oz) polenta (cornmeal)
  • 50 g (2 oz) caster sugar, plus 2 tablespoons
  • 1/2 teaspoon baking powder
  • 1 egg, beaten
  • 25 g (1 oz) butter, melted
  • grated rind and juice of 1 orange
  • 2 tablespoons shelled pistachio nuts, roughly chopped
  • 25 g (1 oz) fresh dates, pitted and roughly chopped
  • Line 4 holes of a muffin tin with paper muffin cases. Sift the flour into a bowl, then add the polenta, the 50 g (2 oz) caster sugar and the baking powder. In a jug, mix together the egg, melted butter and orange rind, then pour into the dry ingredients and stir until just combined. Add 1 tablespoon of the pistachios.
  • Spoon the mixture into the prepared muffin tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–20 minutes until golden, risen and cooked through.
  • Meanwhile, place the orange juice and remaining sugar in a saucepan and bring to the boil, then reduce the heat and simmer for 2 minutes until syrupy.
  • Remove the muffins from the oven and pierce each 3–4 times with a skewer, then pour 1 tablespoon of the syrup over each. Serve scattered with the roughly chopped dates and remaining pistachios.
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